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Tanzia (Moroccan Dried Fruit and Nut Tajine) with Rice

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Tanzia (Moroccan Dried Fruit and Nut Tajine) with Rice
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts - Sesame
50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Submitted by Galit Konstantine

Ingredients

Rice

  • 1/4 cup of vegetable oil

  • 2 cups basmati rice 

  • 1 teaspoon salt 

  • 4 cups boiling water

Tanzia Topping

  • 2 white onions, sliced into thin half circles

  • 1/2 cup vegetable oil

  • 2 spoons light brown sugar

  • 1 spoon of salt

  • 1 full teaspoon of cinnamon

  • 1/2 teaspoon of turmeric

  • 1/4 teaspoon of nutmeg

  • 1/4 teaspoon of white pepper

  • chopped dry fruit: total of 2 cups all together. apricot, golden raisins, prune, cranberries, and figs

  • 1/2 cup sweet Manischewitz wine

  • 1/2 cup silan or honey

For Decoration Before Serving

  • 1/2 cup sliced blanched roasted almonds (optional)

  • 1/4 cup roasted pumpkin seeds

  • 2 tablespoons toasted sesame seeds

Directions

Prepare the Tanzia

1.

In a medium-sized pot, sauté two cups of basmati rice with one teaspoon of salt and 1/4 teaspoon of white pepper for about three minutes.

2.

Add four cups of boiling water to the rice and allow to cook (about seven minutes). When the rice is cooked, set aside. 

3.

In a separate wide skillet, sauté two large white onions. When the onions are golden, add two spoons of brown sugar and mix for two minutes.

4.

Add the spices and the dry fruit.

5.

Mix gently for one minute and add 1/2 cup sweet Manischewitz wine and silan or honey. Mix gently. Let cook together for five minutes.

6.

Plate the rice and top with the Tanzia mixture. Decorate with sesame, almonds, and pumpkin seeds. Top with fresh chopped cilantro and parsley.

Credits

Photography by Rivka Braverman

Recipe tags

Galit Konstantine rice Rosh Hashana Sefardi tanzia
Tanzia (Moroccan Dried Fruit and Nut Tajine) with Rice

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